Puff pastry pinwheels with green pesto and sundried tomatoes

Whip up the ultimate appetizer with our simple and delicious Puff Pastry Pinwheels, featuring the vibrant flavors of green pesto and sundried tomatoes. Perfect for parties, gatherings, or a delightful family snack, these pinwheels are not only easy to make but are guaranteed to impress.

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You will need

0.42 – 0.62 cups of green pesto

1 ready-rolled, rectangular puff pastry sheet

1 egg, beaten

1/3 cup sun-dried tomatoes in oil, chopped

2.6 oz Parmesan cheese, finely grated

Freshly ground black pepper

Green pesto (yields about 1 cup)

1 cup (70 g) small basil leaves without stems

3 cloves of garlic, peeled and grated on the coarse side of the grater

4 tbsp pine nuts

0.6 cup mild extra virgin olive oil, chilled

0.6 cup Parmesan cheese, finely grated

2 tbsp Pecorino cheese, finely grated

Freshly ground black pepper

A pinch of sea salt, if needed

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How to make it

1. Place the mixer bowl and blade in the freezer and chill the olive oil in the refrigerator for 30 minutes to prevent the pesto from oxidizing and turning brown.

0.6 cup mild extra virgin olive oil, chilled

2. Put the garlic and pine nuts in the mixer. Add 2 tbsp of olive oil and pulse until everything is finely divided. Use a spatula to scrape down the sides.

3 cloves of garlic, peeled and grated on the coarse side of the grater

4 tbsp pine nuts

2 tbsp mild extra virgin olive oil, chilled

3. Add the basil leaves and 2 tbsp of olive oil and pulse until everything is finely divided. Scrape down the sides occasionally.

1 cup (70 g) small basil leaves without stems

2 tbsp mild extra virgin olive oil, chilled

4. Add the cheese and freshly ground black pepper and pulse again. Scrape the sides.

0.6 cup Parmesan cheese, finely grated

2 tbsp Pecorino cheese, finely grated

Freshly ground black pepper

5. Add the remaining olive oil while the mixer is running and mix until the pesto is creamy.

Remaining 0.38 cup mild extra virgin olive oil, chilled

6. Taste and add salt if needed – the cheese provides a lot of saltiness. Adjust with more black pepper if needed and olive oil if the pesto feels too thick.

A pinch of sea salt, if needed

Pinwheels

7. Preheat the oven to 392°F.

8. Roll out the puff pastry sheet and brush the entire surface with the beaten egg.

1 ready-rolled, rectangular puff pastry sheet

1 egg, beaten

9. Spread the pesto evenly over the entire surface.

0.42 – 0.62 cups of green pesto

10. Sprinkle the sun-dried tomatoes evenly over the surface.

1/3 cup sun-dried tomatoes in oil, chopped

11. Sprinkle the Parmesan cheese and freshly ground black pepper all over.

2.6 oz Parmesan cheese, finely grated

Freshly ground black pepper

12. Roll it up into a tight roll along the long side and cut slices that are about 0.8 inches thick.

13. Spread them out on a baking sheet with parchment paper and bake in the oven for 15–20 minutes until they have a nice color.

Serve as part of an Italian cheese – and/or charcuterie board or as a hors d’oeuvres to the drink.

Tip: Make several batches and freeze. Otherwise, freeze any leftover pesto.